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Sheet-pan lemon herb chicken with sweet potatoes, broccoli, red onion, and chickpeas
HealthHer Kitchen

Sheet-Pan Lemon Herb Chicken, Sweet Potato and Broccoli

A colorful one-pan dinner with lemon-herb chicken, sweet potatoes, broccoli, and chickpeas.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 2 medium sweet potatoes cut into 3/4-inch cubes
  • 2 tablespoons extra-virgin olive oil divided
  • 4 5-ounce boneless skinless chicken breasts
  • 5 cups broccoli florets
  • 1 15-ounce can chickpeas rinsed and drained
  • 1 small red onion cut into wedges
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 lemon zested and cut into wedges
  • 1/4 cup fresh parsley chopped

Method
 

  1. Heat the oven to 425°F (220°C). Line a large rimmed sheet pan with parchment.
  2. Toss sweet potatoes with 1 tablespoon olive oil and half the oregano, garlic powder, and paprika. Roast for 10 minutes.
  3. Move the sweet potatoes to the sides. Add chicken to the center and broccoli, chickpeas, and onion around it.
  4. Drizzle with remaining oil and season with the remaining spices, lemon zest, salt, and pepper.
  5. Roast for 18 to 22 minutes, until the vegetables are tender and the thickest part of the chicken reaches 165°F (74°C).
  6. Rest chicken for 5 minutes. Finish the pan with lemon juice and parsley before serving.

Notes

Refrigerate in a covered container for up to 3 days. Reheat gently so the chicken stays moist.